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Preheat oven to 200C/gas 6. Cut and remove flappy bits from monkfish tail and blue skin. Using a very sharp knife and with tail bone to guide knife blade, cut down either side of tail bone and remove both fillets of monkfish. Carefully trim fillets of all skin - this toughens during cooking. Wash fish and pat dry. Season with salt and pepper. Mix lemon zest, garlic, parsley, tarragon and breadcrumbs together in a small bowl and add olive oil, stirring until breadcrumbs just bind together. oat monkfish fillets with crumb mixture, pressing it firmly on to fish. Place crumbed fillets on a baking sheet or in a shallow roasting tin. Roast in a preheated oven for 6 to 8 minutes, until fish feels firm and crumbs are crispy and golden. Rest fish in a warm place for a few minutes. Wash spinach leaves thoroughly while fish is cooking and shake dry. Heat a little olive oil in a large frying pan and quickly stir fry spinach for about 1 minute. Season to taste with salt and pepper. Slice monkfish fillets carefully to form round medal shapes with a crispy topping. Lay overlapping slices on a bed of spinach and serve with saffron and tarragon sauce.
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|Serving Size: 1 Serving (2048g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 628 (31%)|
|Amt Per Serving||% DV|
|Total Fat 69.8g||93 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 34.4g|
|Polyunsanturated Fat 15.6g|
|Cholesterol 343.8mg||106 %|
|Sodium 1376.4mg||47 %|
|Potassium 6730.9mg||177 %|
|Total Carbohydrate 128.2g||38 %|
|Dietary Fiber 18.4g||74 %|
|Sugars, other 109.8g|
|Protein 222.3g||318 %|
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Calories per serving: 2031
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